SPICE GUIDE:If you like things a little spicy: Use a can of Rotel tomatoes (juice and all).If you like things very mild but flavorful: Use a can of flavored diced tomatoes (like Diced Basil Garlic & Oregano tomatoes), juice and all.

Don't let the long name fool ya! You won't have to be a gourmet cook to create this gourmet meal that will feed a houseful. This recipe is easy and yummy!

(Just so you know, "roasted red pepper" doesn't mean it is spicy. It just means that you'll be taking red bell peppers and roasting them in the oven to make the delicious sauce. I think everyone in your family will love the flavor.)

Cut the red peppers into large chunky slices, removing all seeds and stems. Spread the peppers evenly onto a greased cookie sheet. Brush with 2 TBSP of oil (If you use a little more than that, it's ok. Just evenly coat them.) Then sprinkle a few shakes of pepper over the tray of peppers.

Bake for 30 minutes or until the peppers get wilted and juicy. While the peppers are roasting, make the stuffing.

Mixing the "stuffing":In a large bowl, combine drained spinach, 1 cup of parmesan, 1 cup of mozzarella, 1 TBSP of garlic salt, 2 heavy shakes of pepper, cottage cheese, and egg. Stir until combined and set aside. Now start on the sauce.

Making the sauce:Add butter and minced garlic and saute for a few minutes until the butter is melted and bubbling. Add the heavy whipping cream, 1 TBSP garlic salt, and 3 heavy shakes of pepper.

Stir constantly for about 2 minutes. Then add in 1 cup of parmesan cheese. Stir until melted, then let the sauce thicken. Stir occasionally as it thickens into a creamy consistency, approximately 5-10 minutes.

Once the sauce is creamy, scoop out 2 cups and place them into a blender. Also put all the roasted red peppers into the blender (scraping all the drippings from the baking sheet into the blender, too). Blend until completely pureed.

Add the mixture back into the saucepan and stir until combined. Turn the sauce down to low and let it simmer, stirring occasionally while you assemble the lasagna rolls.

Lay the cooked lasagna noodles flat and scoop a thin layer of "stuffing" onto the entire length of each noodle. Start at one end and gently roll the noodle, carefully keeping as much of the "stuffing" inside. This will be a little sloppy but once it's rolled, place each one snugly beside the others in the casserole dish (with the loose end at the bottom of the roll to secure it). The rolls should take up the entire casserole dish and fit pretty tightly.

The finishing touch:After the entire casserole dish is filled with the rolls, pour the sauce over the top. It'll be thick but it should starts to seep down in between the rolls. That's what you want. Then cover the entire top with remaining mozzarella and shake oregano over the top. Cover baking dish with foil. Now it's time bake!

Bake:Oven times may vary, but on average: Bake for about 20-25 mins. Then remove the foil and bake another 10-15 mins until the edges are browned and cheese is melted and bubbly.

Remove from the oven and let it rest for 5 mins. Then serve and enjoy! Each lasagna roll is perfectly portioned out already for easy serving.

I actually came up with this recipe when I had a ton of leftover chicken wings and I got kinda tired of just reheating and eating them. So I pulled the skin off, cut them up, then made an appetizer! Voila! Behold: Laura McKenna's Chicken Bacon Bites!

First, toss the chicken with the BBQ sauce. If you have time, let that sit in the fridge overnight so the flavor can soak in. If not, just carry on with the recipe.

Set aside 1 TBSP of crumbled bacon.

In a bowl, mix chicken (already coated in sauce) with celery, mayo, Old Bay Garlic & Herb seasoning, and the majority of the crumbled bacon. Refrigerate until ready to serve. The longer you can leave it in there, the more the flavor will soak through. If it dries out slightly from sitting in the fridge, you can always add a little more mayo.

When you're ready to serve, spread a tiny bit of the mixture evenly on each mini toast and arrange on a tray. Once all the toasts are topped, sprinkle the entire tray with a few shakes of parsley flakes and remaining TBSP of bacon.

*I used a flavored bacon called Bourbon Barrel bacon, but you can use plain or the flavor or your choice. My favorite option is whatever you already have in your fridge!

Pour the alcohol and juice into a martini shaker full of ice. Shake well. Strain into a martini glass and enjoy one of my favorite drinks.

Don't have a martini shaker? No problem! Make it as a mixed drink and serve over ice. Just make sure to stir it well before serving. The shaking process will froth the entire drink. But both ways taste awesome!

I feel guilty even calling this a "recipe" because it could practically make itself. If you like bacon, you'll love this.

I really came about this tailgate treat by mistake. Initially, I found what sounded like a great recipe where you wrapped bacon around little sausages and then put them in a crock pot concoction of cheese, beer, and spices. However, it turned out disgusting. I don't know where I went wrong, but it was gross. So I decided that had I just stopped after "wrap your sausages in bacon and bake them", it would have been awesome! The next time I made them, I stopped right there and they were delicious.

So, that's really all you do!

What you’ll need:-1 package of Lil Smokies (or a similar tiny sausage link)-1 package of bacon -skewers or tooth picks

Cut each slice of bacon into 3 pieces. Wrap a piece of bacon tightly around the sausage and slide it down onto a skewer. If you don't have skewer, you can also use a toothpick. Place each skewer onto a baking tray.

Bake at 400 degrees until they are golden brown and the bacon is cooked. I baked mine for about 20 minutes.

Once they are done, slide them right off the skewer and serve them hot. After tasting these, I'm very glad the original recipe turned out terrible because making this version is a heck of a lot easier and really yummy!

Start with a Ritz cracker as the base. Lay a thin slice or chunk of brie cheese on the top of the cracker, then spoon a dollop of topping (your choice flavor) onto the cheese.

The topping: Since brie has such a mild flavor, I like to use a Hot Pepper Jelly to make the taste a little more robust. If you are serving these to kids or to people who don't like spicy things, I also love them with Apricot Preserves. In the picture, I served them with a sauce I found called Hot Pepper Raspberry Chipotle Sauce. When serving a crowd, just use a few different toppings and they'll be something for everyone.

I've made these with both a log and a wheel of brie cheese. They both will taste the same but they each have their positives and drawbacks. The log of brie generally has a stiffer edible rind (but that will peel away easily enough if you don't wish to include it on the cracker). Slicing the log is easiest to do right out of the fridge using a sharp thin blade. You will get more uniform slices of cheese when you slice right off the log because of its shape (which is the perfect size for the cracker).

On the other hand, the wheel of brie has a thinner edible rind that I don't remove, but it also won't slice off into perfectly sized slices due to it's circular shape (unlike the log which is perfectly shaped into the size that you need for the cracker). I recommend slicing both immediately after you remove the cheese from the fridge. That way the cheese doesn't have a chance to soften as you are trying to slice and place it onto the crackers. It will be less sticky that way and easier to slice and handle.

All in all, these appetizers are super simple, quick to prepare, and taste great!

Your Thanksgiving guests will also love snacking on these cookies, too. And if you’re looking for something a little different for your Holiday Cookie exchange, these cookies will be perfect! This recipe will make quite a few (a little over 6 dozen), so you should have some left when your family gets finished “taste testing” them. I’ve been caked with cookie dough for most of the past weekend trying to create this recipe and I’m finally ready to share it! The secret ingredient is pudding! Yes, instant pudding. It keeps the cookies soft and chewy.

*You may use any brand of white chocolate chips, but Ghirardelli is by far my personal favorite.

First, preheat your oven to 350 degrees. Then with your mixer, blend the boatload of UNMELTED butter with both the white and brown sugars.

Next, mix in the packages of dry pudding mix. DO NOT actually make the pudding. You are just using the dry mix as an add-in for the cookies. Basically, the pudding will keep your cookies moist and infuse them with pumpkin flavor. Then, mix in the eggs and vanilla.

In a separate bowl, combine the flour and baking soda. Now slowly pour the flour mixture into the mixer, blending it in with the wet ingredients. Do this a cupful at a time to prevent a flour explosion all over your counters and face. Trust me, don’t just dump all the flour in at one time or you will be covered with it. Once everything is combined thoroughly, slowly add in the white chocolate chips (a little at a time).The cookie dough will be pretty stiff. (I usually eat a big scoop at this point in the baking process but that is NOT DOCTOR RECOMMENDED because of that pesky salmonella/food poisoning/raw egg thing. So while I do it, I don’t suggest it.)

I also use a cookie scoop so that I can get similar sized cookies. Mine is equivalent to about a tablespoonful and you can find them in most any store in the kitchen section. But you can also just use a spoon.

And while I own quite a few baking stones, I really do prefer AirBake cookie sheets for these particular cookies. I think the cookies spread just right when I use them, but use whatever type of tray you like best.

Bake at 350 degrees for 9-11 minutes per batch. Baking time could vary depending on your oven, but don't over-bake the cookies. Immediately scoop them off your baking sheets and onto cookie cooling racks when they come out of the oven. If you do leave them on the cookie trays, they will continue to bake because the tray is hot. So beware.

Cool, then eat! Or as I also like to do: Try to eat them right out of the oven. Although chances are, your mouth will feel much better if you wait for them to cool down (at least a little).

I'm super excited to bring you the first recipe spotlight! This sweet, creamy dip is compliments of my cousin Rachel. She's made this dip at wedding & baby showers, graduation parties, and anytime in between. If you're serving up fresh fruit, you NEED this dip, too! I just made it for the first time myself and it's so so so good!

With a mixer, blend the cream cheese and marshmallow fluff until creamed together. The mixture will be white, but it'll turn a pale pink as soon as you add the cherry juice.

This dip will have a light hint of pink, but you know me: Go Big or Go Home! So I like to add a bit of pink frosting tint (Wilton Icing Color) or you can use red food coloring. Keep adding until it becomes as pink as you'd like it to be.

You can serve this with all types of fruit, but my favorites are: cut up apples, grapes, and pineapple. I highly recommend serving dips in a fancy clear martini glass or wide brimmed margarita glass. It makes for awesome presentation because the glass will raise above the plate and you can pile all your fruit underneath for easy pickings. Drape a cluster of grapes over the side and all of a sudden, you're a caterer!

I'm willing to bet this will become one of your most requested recipes. It's that good.

From my pink kitchen to yours,Enjoy!

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It's that time of the year where EVERYTHING is pumpkin-spiced! Lattes, muffins, candles... you get the idea. And while I am quite aware that P-U-M-P-K-I-N is the correct way to spell the season's VIP vegetable/fruit (depending on who you ask), I prefer a cuter version. So, get ready for somePUNKIN' goodness in a bowl!You'll need these ingredients to create Punkin' Dip:-1/3 cup of pumpkin in a can-1 8oz. block of cream cheese (I used Neufchatel to cut some calories)-2 TBSP vanilla-1 TBSP cinnamon-2 tsp. nutmeg-1/3 cup of brown sugar

Blend everything with a mixer, starting with your main ingredients and then the sugar and spices.

I like things really sweet, so if you want to add more sugar or spices, feel free. But this recipe is a good base to start. Refrigerate overnight for optimum flavor. It will make a pretty decent serving size for a party dip. Serve with graham crackers, Nilla wafers, or anything sweet and crunchy. You could also spread it onto toasted pumpkin bagels. Yum!!

Let's get fancy, shall we? Transform your ordinary baked potatoes into a pretty potato like they serve up in restaurants.Either bake them in the oven or my new favorite speedy way: put them in a Potato Express for about 5 minutes. Yup, I bought one and I love it!Here's how you've probably been serving up your home-baked potatoes all these years: Cut in half, load it with toppings, and eat it.

Noooooooooo! Stop! Don't you dare cut another potato in half. You can make it look like it was served up at a restaurant with this little trick!

Step 1: First, bake your potato (or use the Potato Express to steam it).Step 2: Use a fork to poke a line down the center of the potato. Poke the line down the middle but don't go all the way to the edge.Step 3: Cover the potato with a napkin or clean dish cloth (because it will be REALLY HOT) and gently massage the potato.Step 4: Gently smush the potato from each end and it will pop open all fancy!